Egg Roll Paratha || Egg Roll || How to make egg roll paratha with step-by-step photos
Egg Roll Paratha is
a delicious and quite mouth-watering breakfast, brunch, or dinner recipe. It is
one of the most loved snacks of all groups of people. delicious milky flaky
flatbread covered with egg on one side and filled with a tartar sauce
salad. a tiny dollop of ketchup, and
it's wrapped casually
This wholesome
egg roll makes for a great meal and can be given in a kid’s tiffin box. To make
this egg roll paratha, you can use ready-made paratha or frozen paratha as well.
I have included
the recipe to make milky, flaky layers of paratha as well in this post. You can also
check out a detailed post on making BALDAR PARATHA.
There are many
ways to make egg roll paratha. I often saw some people add chopped
veggies to the egg mixture and then pour it over the half-cooked paratha. This is
not a roll, this is called an egg paratha. I have already shared EGG PARATHA in my previous post. And now I am sharing another version of the egg roll
paratha. Hopefully, you guys love it.
What
kind of Paratha do you need in Egg Roll Paratha?
It’s a layered
paratha prepared with all-purpose flour. You can surely use whole-wheat flour.
The taste will obviously change a bit based on that. Fry the paratha in a cast-iron pan, as it helps in creating a lovely golden crust on the paratha.
What filling goes in Egg Roll Paratha?
Egg Roll Paratha can have different kinds of
fillings. The most popular one is a tartar sauce salad of thinly sliced
tomato, lettuce, cabbage, and cucumber with some green jalapeno pickles for heat
and cilantro for a refreshing flavor. A hint of black pepper and lemon juice to
bring it all together! Apart from this
filling, you can also find chicken or mutton-filled egg rolls.
For more Similar Recipes:
Chicken malai boti roll paratha
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To begin this recipe, firstly knead the dough for paratha. It combines all ingredients in the thaal flour, salt, and butter. Stir to mix up.
Begin to knead the dough by adding enough warm milk little by little, knead it to a soft dough, but not sticky or loose.
Leave it to rest for around 30 minutes, cover, and
keep it aside.
Meanwhile, peel and cut the salad and keep it aside.
In a bowl, add mayonnaise, then add lemon juice, black pepper, and salt. Stir to combine very well. Next, add jalapeno pickles.
And mix up well
Add the chopped salad to the tartar sauce.
Give it a good stir, and set it aside.
Cut the dough into equal portions.
And give a ball shape to each portion.
Flour the rolling area. Take one dough ball at a time and flatten it between your palms.
Roll the dough ball into a very thin sheet, almost transparent. Don’t worry about the shape and make thin strips over the rolled ball with the help of a pizza cutter or sharp knife, then apply ghee over the strips.
Then sprinkle flour, and start pleating from one edge to another.
Rotate the tug to the end neatly.
Shape the rest of the dough balls the same way.
Cover and let it rest for 5 to 10 minutes before you roll it for the paratha.
Place a cast-iron pan or any heavy-bottom skillet on medium heat. While the skillet heats up
Roll the shaped dough into a medium circle
evenly.
Remember to roll gently from the center outward.
Place the rolled paratha on the medium-hot skillet. Gently press and keep rotating the paratha on the skillet. Cook for 1 minute, drizzle a little oil on top, and flip.
Cook for one minute while gently pressing. Make
sure to press the edges, as that part takes more time to cook. Flip and cook for
1 minute.
Continue flipping and cooking until you see
golden brown spots all over.
Take it off the skillet and place it on the kitchen
tissue.
Prepare all parathas this way.
Whisk the eggs with red chili powder, salt, and black pepper powder.
Heat the large pan or griddle with a little oil, and pour the egg mixture.
And spread around the pan. Next, immediately place the cooked paratha on top of the egg mixture.
Gently move it around so that the bottom gets covered in the egg.
Cook for a few seconds and carefully flip it around.
Prepare the rest of the egg paratha the same way.
Take one egg paratha and lay the prepared tartar sauce salad in the center of the paratha. Drizzle some tomato ketchup over the salad. Roll the paratha tightly.
Wrap it with parchment paper. Make sure to seal the bottom.
Cut the egg roll paratha in half.
Egg roll paratha is a delicious milky, flaky flatbread covered with egg on one side and filled with a tartar sauce salad. a tiny dollop of ketchup, and it's wrapped casually.
Ingredients for Flatbread:
- 500g, fine flour
- 50g, butter/margarine
- 1 tsp salt
- 200ml, warm milk
- 1 cup of ghee for frying
For Egg:
- 6 nos, eggs
- ½ tsp, red chili powder
- ½ tsp, black pepper powder
- Salt to taste
- 100ml, olive oil
For the Tartar Sauce:
- 200g, mayonnaise
- 1 tbsp lemon juice
- ½ tsp, black pepper powder
- 7-9, jalapeno pickle
For Salad:
- 1 cup, cucumber, thin, long-sliced
- 1/s cup, lettuce chopped
- 1 large-sized, tomato, seedless, thin-sliced
- 1 cup of cabbage, grated
Other ingredients:
- Chilli garlic tomato ketchup as required
- Butter paper for wrapping
- To begin this recipe, firstly knead the dough for paratha
- It combines all ingredients in the thaal flour, salt, and butter
- Stir to mix up
- Begin to knead the dough by adding enough warm milk little by little
- Knead it to a soft dough, but not sticky or loose
- Leave it to rest for around 30 minutes, cover, and keep it aside
- Don’t need to smear oil over the dough as the butter has already been added to the flour
- Meantime, peel and cut the salad and keep it aside
- In a bowl, add mayonnaise
- Then add lemon juice, black pepper, and salt
- Stir to combine very well
- Next, add jalapeno pickles and mix well
- Add the chopped salad to the tartar sauce
- Give it a good stir, and set it aside
- Cut the dough into equal portions
- And give a ball shape to each portion
- Flour the rolling area
- Take one dough ball at a time and flatten it
- Roll the dough ball into a very thin sheet, almost transparent
- Don’t worry about the shape
- Make thin strips over the rolled ball with the help of a pizza cutter or sharp knife
- Apply ghee over the strips and then sprinkle flour
- Start pleating from one edge to another
- Rotate the tug to the end neatly
- Shape the rest of the dough balls the same way. Cover and let it rest for 5 to 10 minutes before you roll it for the paratha.
- Place a cast-iron pan or any heavy-bottom skillet on medium heat. While the skillet heats up,
- Roll the shaped dough into a medium circle evenly.
- Remember to roll gently from the center outward.
- Place the rolled paratha on the medium-hot skillet
- Gently press and keep rotating the paratha on the skillet. Cook for 1 minute, drizzle a little oil on top, and flip.
- Cook for one minute while gently pressing. Make sure to press the edges, as that part takes more time to cook. Flip and cook for 1 minute.
- Continue flipping and cooking until you see golden brown spots all over.
- Take it off the skillet and place it on the kitchen tissue
- Prepare all parathas this way
- Crack the two eggs in one bowl, as two eggs are enough for one medium paratha
- Whisk the eggs with red chili powder, salt, and black pepper powder
- Heat the large pan or griddle with a little oil
- A nonstick pan is ideal for making egg paratha, but you can use an iron skillet or pan
- Pour the egg mixture and spread it around the pan
- Next, immediately place the cooked paratha on top of the egg mixture
- Gently move it around so that the bottom gets covered in the egg. Cook for a few seconds and carefully flip it around.
- Prepare the rest of the egg paratha the same way.
- Take one egg paratha and lay the tartar sauce salad in the center of the paratha
- Drizzle some tomato ketchup over the salad
- Roll the paratha tightly
- Wrap it with parchment paper
- Make sure to seal the bottom
- Cut the egg roll paratha in half
- Transfer the egg roll paratha to the serving plate/tray
- Serve immediately with egg roll paratha with a hot cup of tea
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